Slow Roasted Duck… Braised Red Cabbage and steamed & sauté seasonal Broccoli
January 19, 2014
We all love a slowly roasted crispy duck, here is our version for a hearty meal. Serve with beautiful, seasonal purple sprouting broccoli and our spicy, orange infused red cabbage, (why not make twice the amount and freeze some for your next hearty meal, enhancing the flavours……delicious). Duck, orange and broccoli, best mates !!!!!
- Prep: 20 mins
- Cook: 3 hrs
- Yields: 4 Generous
Preheat the oven to 200c. Pierce the duck with a small sharp knife, taking great care not to tear the skin and season the duck with the salt and pepper. Place it on a wire rack in a roasting tray and roast for 25 mins. Remove from the oven and pour off and reserve the juices accumulated in the tray. Reduce the oven to 110c and roast the duck for a further 1 1/4 hours, basting it every 20 mins. Remove from the oven and pour off 80% of the juices and reserve. Turn oven up to 180c. Cover the duck in the honey and place back in for a final 15-20 mins until cooked through and tender, basting every 5 mins, watch that the honey does not burn and on the last baste, glaze the duck with soy sauce. Remove from the oven and rest uncovered for 45 mins.
Heat the oil in a heavy-based saucepan, add the onion slices, season and gently fry until the onions start to soften, about 5 mins. Add the apples and continue to cook for a further 5 mins, stirring occasionally. Add the shredded red cabbage along with the spice and brown sugar and freshly squeezed orange, stir gently. Let the mixture come up bubbling, then turn down immediately to the lowest possible heat and blip away for 2-3 hours, stirring occasionally.
Purple Sprouting Broccoli
Steam the seasonal broccoli until tender, season, then sauté quickly for 2 mins on a hot griddle using some of the honey juices from the pan.
To serve, carve the duck onto the beautiful red cabbage and drizzle with some of the remaining pan juices…. Enjoy!